Cake Wrecks

With a few exceptions, cake means celebrating. Party at work to celebrate? Get a cake. Getting married? Celebrate with cake. Been on the earth one more year? Birthday cake (unless you are my father-in-law that once made the mistake of getting his wife a birthday pie….).

Few other desserts receive such decoration or hold such expectation for perfection. Often the cake measures up. But sometimes it doesn’t. And sometimes, it really, really doesn’t. And when that happens, it often is really, really funny.

There is a meme going around the ole net about cake fails, but the home of the meme is Cake Wrecks. I cannot do the humor justice by describing it here, but please take a look. Have some time, a hanky to dab your tearing eyes and possibly a change of underwear because you might just wet your pants.

No-Bake Blueberry Cheesecake with Graham Cracker Crust

This may look like  wreck but is delicious.

This cheesecake is really pretty easy.

I made this as a trial for a gourmet club whose theme was blue, so I added some ground blue corn chips to the graham cracker crust.

Getting the gelatin ready.

Like many no-bake cheesecakes, this was rather fluffy.

The cheesecake is in the springform pan.

Mixing the toping.

Topping is spread.

Now for the blueberries.

Doesn’t that look awesome?

Even more beautiful!

You can see only a little blue in the crust. I upped it for the gourmet club.

For a fluffy cheesecake, it held up pretty well after cutting.

Who wants some?

Dig in!

No-Bake Blueberry Cheesecake with Graham Cracker Crust

Servings: 10 servings
Ingredients:

Crust:
9 whole graham crackers
1/2 cup old-fashioned oats
3 tablespoons (packed) golden brown sugar
1/8 teaspoon salt
5 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

Filling:
1/4 cup water
1 tablespoon unflavored gelatin (measured from 2 envelopes)
12 ounces Philadelphia-brand cream cheese, room temperature
1 cup heavy whipping cream
1 cup sugar
1 tablespoon fresh lemon juice
3 cups fresh blueberries

Topping:
1 cup chilled heavy whipping cream
1 tablespoon sugar
4 1/2-pint baskets blueberries
2/3 cup blueberry jam

Directions:

For crust:
Preheat oven to 350°F. Blend first 4 ingredients in processor until graham crackers are finely ground. Add butter and vanilla; process until moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan. Bake crust until deep golden brown, about 12 minutes. Cool.

For filling:
Pour 1/4 cup water into small saucepan; sprinkle gelatin over. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside.

Blend cream cheese, cream, sugar, and lemon juice in processor until smooth. Add berries; puree until smooth (some blueberry bits will remain). With machine running, add warm gelatin mixture through feed tube and blend well. Pour filling into crust. Cover; chill overnight. (Can be made 2 days ahead. Keep chilled.) Run knife around pan sides to loosen cake. Release pan sides. Transfer to platter.

For topping:
Beat cream and sugar in medium bowl until firm peaks form. Spread cream mixture thickly over top of cheesecake. Place berries in bowl. Heat jam in small saucepan over low heat until just melted. Pour jam over berries; toss to coat. Mound coated berries in center of cream, leaving 1-inch plain border. Chill cake at least 1 hour and up to 1 day.

Nutritional Info: per serving (10 servings) POWERED BY Edamam
Calories 650
Carbohydrates 78 g (26%)
Fat 37 g (57%)
Protein 7 g (14%)
Saturated Fat 21 g (107%)
Sodium 199 mg (8%)
Polyunsaturated Fat 2 g
Fiber 6 g (22%)
Monounsaturated Fat 10 g
Cholesterol 118 mg (39%)

Source: http://www.epicurious.com/recipes/food/views/No-Bake-Blueberry-Cheesecake-with-Graham-Cracker-Crust-108320

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